Doppiozeroo

68 Via Ostiense

39-06-5730-1961

Named for a type of Italian flour called double zero, this relaxed cafe and bar was once a bakery, and though it has since expanded to serve breakfast, brunch, lunch, dinner, and cocktails, baked goods are still a top priority. Homemade bread, cakes, and pastries are served all day, alongside select coffee drinks. Chef Peter Piras has crafted a dinner menu with apps like tuna tartare with pink grapefruit and guacamole, and entrees ranging from steamed lobster with creamed celery and asparagus to veal goulash with crunchy vegetables and nutmeg couscous.